These were very good, and a nice alternative to frying in a ton of oil! I find with plantains, it's better to go by the feel as well as the color. I've bought plenty of yellow/black plantains that were still very firm, and not very sweet when cooked. It's best to make sure they're starting to feel a little soft when purchased (like a nicely ripe banana), because then never really seem to ripen/soften fully by siting out on the counter!
This is an EXCELLENT alternative to fried plaintains! If you have never tasted the fried version, you would not know the difference. The only difference is these are not drowning in oil (or calories)! Be sure to cook them long enough and I only flip them once about 1/2 way through.
Delicious! I made these and topped them with a drizzle of Sukari Sauce, for an African themed event for 2000 women. They were a HUGE hit. We served them over ice cream (it was 110 that day). The sweetness and texture of the plantain, the creaminess of the ice cream, combined with the tangy, savory sauce created an explosion of flavor and texture in your mouth.
Savory Sauce: Equal parts sugar, balsamic vinegar, and water. Add a teaspoon or two of ginger, cinnamon, a dash or two of allspice. Boil and cook on high until reduced by half. Add a pat or two of butter at the end, which finishes the sauce with a little fat to mellow the acidity, and wow....
I'm really into watching what I eat and that include no fried foods. This is a quick easy way to enjoy plantains! This one is a keeper
Fast and easy and with a great taste.
Addicting!!!!! I love them!!! They had plantains on sale @ the store 6 for $1 I figured I couldnt lose and got a few. So glad I did!!!! This recipe was very easy and very good.
This is fantastic! They come out PERFECT, actually better than the deep fried ones. Thank you very much!
Absolutely amazing. I've had deep fried plantains from various places but I never even thought to bake them. Yummy and fairly healthy too! I've tried them with and without both sweet and savory seasoning and I just can't seem to come up with a combination that beats the taste of them plain. I find that with my oven 440 for 5 minutes on each side works out great.
This was the easiest method I have ever used to cook plaintains and they turned out perfectly each time. I sprinkled the plaintains with allspice, fresh ground cinnamon and a little sea salt.
These were very good except i would reccomend that the plantains are a little bit more yellow than black, but it worked out great and they were still very tender.